The production of espresso

Espresso is the strongest and purest coffee. The word also refers to a way of "making" coffee, which was invented by the Italians in the early 20th century. The coffee is obtained by allowing high-pressure hot water or steam to pass quickly through finely ground, pressed and deeply roasted coffee powder, usually with a thin layer of deep gold foam on its surface.

The fine foam on the surface of espresso is a natural result of this way of making coffee, and the existence of these fine foams indicates that this cup of espresso is doing the right thing. Espresso is made with only a certain amount of hot water, and when the last part of the hot water passes through the coffee powder driven by steam, the lipids and colloids in the coffee powder will spray out like foam. These fine foams can also keep the coffee warm and maintain the aroma of the coffee. If there is no foam on the espresso, it means that the espresso has been kept for too long or is not ready at all.

Espresso is usually drunk in a small cup, which is about the same size as a small wine cup used to drink Chinese spirits. Although some pure caffeists think that adding sugar is bad for their "coffee image", most people will add a little sugar to their espresso. Generally speaking, brown sugar tastes better than white sugar.

Preparation method:

Tools: semi-automatic Italian coffee maker, ESPRESSO coffee cup, and related accessories, bean grinder, powder press

Material: ESPRESSO coffee beans

Dosage: 7-8 grams

Step 1: grind the right amount of coffee powder with a bean grinder.

Step 2: put the powder into the handle of the coffee maker.

Step 3: press it with a powder press, press it twice, and gently for the first time.

Step 4: attach the handle full of the coffee maker to the coffee maker and turn on the coffee switch.

Step 5: pay attention to the flow rate of coffee. 25-30 ml. The best time is 20-30 seconds. The time is not right to adjust the size of the powder.